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A photo of Meat Lovers Quiche with a plate and napkin
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5 from 3 votes

Meat Lovers Quiche

A simple meaty delicious quiche
Prep Time30 mins
Cook Time55 mins
resting time15 mins
Total Time1 hr 25 mins
Course: main
Cuisine: American
Keyword: meat lovers quiche, meat quiche, breakfast quiche
Servings: 8 people
Calories: 300kcal


  • 1 whole Unbaked Pie Shell (Crust) enough For A Deep Dish Pan - see the tips and tricks section
  • 4 Slices of Bacon thick cut is best
  • 1 whole sweet onion like Vidalia, chopped
  • 4 oz breakfast sausage crumbled
  • 8 whole large eggs
  • 1 - 1 ½ Cups Heavy Cream if not available may use half and half
  • Salt and Pepper about ½ tsp each.
  • ½ tsp dried thyme
  • ½ tsp dried ground garlic powder
  • 1 Cup grated sharp cheddar cheese
  • 1 Cup grated pepper jack cheese


  • P​reheat the oven to 400.
  • Remove the pie pastry from the box and bag, allow to sit out on the counter for 5 minutes. (see tips and tricks section of the post)
  • Prepare a pie plate with baking spray, unroll the pie pastry and place it in the pie plate.  Using your fingertips, flute the edges of the pie crust.
  • In a frying pan on medium heat on the stovetop, fry the bacon until it is crispy.  Remove from the frying pan and drain on paper towels on a plate.
  • Using the same frying pan, cook the chopped onions until they are nearly see through, then remove to the plate with the bacon pieces.
  • In the same frying pan, brown the sausage until it is just past pink (add a tablespoon of vegetable oil if you need to for in order to cook the meat), remove the sausage to the same plate with the bacon to drain once it is done.
  • In a medium sized bowl, whip together the eggs, cream, salt, pepper, thyme and garlic powder.
  • Add the bacon, onions,  sausage and grated cheeses to the egg mixture and stir until well incorporated.
  • Pour the mixture into the pie shell and place the pie plate onto a rimmed baking sheet.  Bake at 400 for 40-45 minutes. Check the quiche and if it starts to look too brown on the crust, lay a piece of aluminum foil over the top.
  • Bake another 10-15 minutes until the quiche is set (you can shake the edges of the pan and if  it isn't sloppy loose but is wiggly all through out, then it’s just about done. You want it to just be a little wiggly in the center).
  • Remove from the oven and allow to sit for 15 minutes before serving.


  • It is important to use the proper pie crust.  Use the one from the refrigerated section of the store, they come rolled up inside a box (there are two per box).  I use the Pillsbury brand, I think they taste best and are worth the extra money from the store brand. (They do not pay me to say that, although, wouldn’t it be great if they did? lol).
  • A second note about the pie crust, this is a LARGE quiche and consequently, it takes a LARGE pie plate.  Please DO NOT try to pour this in one of those tiny tin pie plates with a tiny little crust in it from the freezer section.  You will write me angry letters about how it made too much filling.
  • IF you fill up your pie crust and have some quiche guts left over, simply spray a small ramekin with baking spray and pour the extra in there.  Place the ramekin in the oven with your pie and you’ll have an extra little crustless quiche for a snack or breakfast on the go!
  • You may use the pregrated style of cheese, HOWEVER, it is always best to grate it yourself if you have time, I think it turns out better and melts better.  I understand if time is at a premium or if you don’t have a grater. Trust me, a grater is worth a few dollars. I’ll include a link to a grater like I have, check it out.
  • You will want to WHIP the egg and cream mix, but then just stir the meats and other stuff in. There's no need to try to keep whipping.


Calories: 300kcal